Slow roasted pork belly with epic crackling, apple sauce, beautiful spring purple sprouting broccoli, parmentier potato with spring onion and a rich gravy…..

By Simon  , , ,   

March 31, 2014

A most excellent version for cooking a lovely pork belly, using a brine bath for 24 hours prior to slow roasting, delicious, tender, melt in the mouth meat with a crispy crackling. Extra special today as we get to serve with Kitchen garden's purple sprouting broccoli, crispy parmentier potato with baby spring onions, stored apple's for a yummy sauce and a rich gravy. A truly great recipe for an extra special feast.

  • Prep: 30 mins
  • Cook: 3 hrs
  • Yields: 6 Generous

Ingredients

1 1/2 Kg Pork belly

1 Dash Rapeseed oil

Sea salt and freshly milled black pepper

1 1/2 Litre Water

200 Grams Coarse sea salt

150 Grams Demerara sugar

1 Handful Black peppercorns

4 Whole cloves

2 Bay leaves

2 Sprig Fresh thyme

6 Potatoes

1 Generous knob of butter

2 tsp Dried parsley

2 Sprig Fresh rosemary

1 tbsp Sunflower oil

Sea salt and freshly milled black pepper

1 Handful Spring onions ( optional )

2 Cooking apples

1 tbsp Caster sugar

1 Pinch Freshly milled black pepper

Directions

24 hours before you plan to cook your pork, make the brine bath - Simply mix all the ingredients in a large pan and over a moderate heat bring to a boil, stirring until the sugar and salt have dissolved.  Remove from heat and set aside to cool.  Place the pork belly in a large non metallic container, pour over the brine, cover with cling film and place in refrigerator until needed, min 24 hrs.

The main event -  Preheat your oven to 150c.  Remove the pork from the brine bath, pat dry and place on a roasting rack over a roasting tray and season the skin, place in the oven and roast for 2 1/2- 3 hrs until the pork is cooked and the skin is golden.  Rest for a minimum of 45 mins un-covered before serving.

Whilst the pork is roasting and filling your kitchen with beautiful aromas prepare the accompaniments.  To make the parmentier potatoes - In a large frying pan add a tbsp oil and over a gentle heat cook the potatoes and onions for 10 mins to soften.  Place in a roasting dish with knobs of butter, the herbs and seasoning and bake in a moderate oven 180c for 45-50 mins, shaking occasionaly until golden.  In a small pan cook and reduce the apples with a tbsp of water and adjust sweetness with the sugar, season and keep warm.

Beautiful purple sprouting broccoli - gently steam over a pan of boiling water for 7-10 mins until tender (it will loose some of its vibrant colour during steaming, so any tips you may have on keeping its colour would be so cool).  Warm up your gravy and pour into a warm jug, place the pork, potato, apple and broccoli onto a large board and serve.

For a really tasty addition try serving with pan fried black pudding, yummo !!!!

 

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